Creamy Pesto Stuffed Mushrooms

This recipe is a Shawna original...I try lots of ways to change up the typical stuffed mushroom recipe and these were flavorful, creamy and delicious! It was a great way to use up some pesto from the giant batch I made! Of course, Paul is always a willing guinea pig!

I would change up this recipe a little bit...I would add in Italian bread crumbs to make the filling more stable. I forgot that the mushrooms would release liquid while cooking, so they came out just a little watery...I think the addition of bread crumbs would help tighten it all up while it cooked!

Creamy Pesto Stuffed Mushrooms
Recipe courtesy of me

Ingredients

• Button mushrooms, wiped clean, stems removed & reserved
• 1/2 brick of cream cheese, softened
• 3 Tbs. fresh Pesto sauce
• 1/4 cup Parmesan cheese
• *In the future, I would recommend adding 1/2 cup or so of bread crumbs here*
• Salt & Pepper to taste
• Goat cheese to top

Directions

• Preheat oven to 350 degrees.
• Mix cream cheese, pesto, parmesan cheese, *bread crumbs*, salt & pepper in a small bowl.
• Using a spoon or scoop, fill each mushroom with a scoop of cream cheese Pesto filling.
• Set each mushroom on a baking sheet that has been drizzled with olive oil.
• Slice a small piece of goat cheese (YUM) and set on top of each mushroom.
• Pop in oven and cook for 10-12 minutes until hot.